Chinese-style Pork Riblets

Ingredients

Rub
  • 5 lb (2-2 ½ kg) pork spare ribs, trimmed of excess fat
  • Salt and freshly ground black pepper
  • ¼ cup (50 mL) Chinese five-spice powder
  • 1 Tbsp (15 mL) sesame seeds for garnish
  • Thinly sliced green onion for garnish
Glaze
  • 1 cup (250 mL) sodium-reduced soy sauce
  • 3/4 cup (175 mL) fresh grapefruit juice
  • ¼ cup (50 mL) hoisin sauce
  • 3 Tbsp (45 mL) rice vinegar
  • 2 Tbsp (30 mL) ketchup
  • 1 Tbsp (15 mL) honey
  • 1 tsp (5 mL) Sriracha sauce
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) grated ginger

Method

Rub

  1. Remove membrane from ribs.
  2. Preheat oven to 300˚F.
  3. In small bowl, mix salt and pepper with Chinese five-spice powder.
  4. Rub mixture over both sides of ribs.
  5. Arrange ribs in single layer on parchment-lined baking sheet.
  6. Roast for two hours, turning once or twice.

Glaze

  1. In medium pot, combine soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, honey and Sriracha.
  2. Add garlic and ginger. Stir to combine.
  3. Bring to slow simmer and cook, stirring, until thickened, about 30 minutes.
  4. Reserve about of half the glaze.
  5. During the last 30 minutes of roasting, baste ribs with glaze.
  6. Cook 10 minutes, turn and repeat.
  7. Glaze ribs again and put them under the broiler for about 5 minutes to make the ribs a nice brown.
  8. If ribs are getting too dark, cover loosely with foil.
  9. When ribs are done, let cool slightly and slice into single rib servings.
  10. Arrange on a platter; garnish with sesame seeds and green onion.

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